Lasagna

 

 

Ingredients:

 

1 lb. ground round

1 lb. mild Italian sausage

1 tbs. olive oil

1 pkg. lasagna noodles

1/2 chopped onion

24 oz. jar marinara

15 oz. can tomato sauce

6 oz. can tomato paste

32 oz. tub of ricotta cheese

2 eggs

3 cups fresh baby spinach leaves

1 tbs. butter

1 tsp. salt

1 tsp. pepper

2 cups grated parmesan cheese

4 cups grated mozzarella cheese

 

Directions:

 

Remove skins from sausage brown beef and sausage together, adding in the onion about half way through.  Once meat is fully cooked add in the marinara, tomato sauce, and tomato paste.  Stir well to combine.  Simmer about 30 minutes, stirring frequently.  While sauce is simmering, add 1 tbs. butter to skillet and add in spinach. Sauté spinach about 4-5 minutes, until fully wilted then remove from heat and set aside to cool.  Place large pot of water with a splash of olive oil and a tbs. of salt to boil.  Boil pasta according to package instructions about 7-8 minutes.  Rinse in cool water until cool enough to handle and drain well.  In large bowl, combine ricotta, 3/4 cup of parmesan, 2 eggs, salt, pepper, and spinach.  Mix well.  Preheat oven to 350 degrees.  Now you are ready to assemble the lasagna.  Lightly oil large pan. Start with a layer of pasta.  Then a layer of meat sauce with a light sprinkling of mozzarella.  Next carefully spread a layer of ricotta and a sprinkling of parmesan cheese.  Then repeat layers depending on the depth of pan ending with pasta, meat sauce, with a good layer of mozzarella and a light sprinkling of parmesan on the very top. Bake for 35 minutes on 350 degrees.  Increase heat to 425 degrees and bake additional 10 minutes.  Allow to cool for about ten minutes before serving.

 

This recipe is intended for a large deep lasagna pan.  If you are like me and do not have one, you can use a rectangular cake pan + a square cake pan in order to use up all ingredients.